Ingredients:

  • 5 lb Boneless, Skinless Chicken Breast, cut into 1-inch cubes
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 12 oz Fettuccine Pasta (or linguine)
  • 2 Tbsp Kosher Salt (for boiling water)
  • 1 lb King Prawns (Shrimp), raw, shelled, deveined, tail off
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter (for finishing the prawns)
  • 3 cloves Fresh Garlic, finely minced or grated
  • 6 Tbsp Unsalted Butter, cold, cut into 1 Tbsp pieces
  • 1 1/2 cups Double Cream (Heavy Cream)
  • 1 cup, packed Freshly Grated Parmesan-Reggiano
  • Pinch Ground Nutmeg
  • 1/2 cup Reserved Pasta Water (or more)
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Season the Chicken: Toss the cubed chicken with paprika, oregano, salt, and pepper. Set aside.
  2. Boil the Water: Fill a large pot with water, salt generously, and bring to a rolling boil.
  3. Sear the Chicken: Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer until golden brown on all sides and cooked through (165°F / 74°C). Remove the chicken and set aside on a clean plate.
  4. Cook the Pasta: Add the fettuccine to the boiling water and cook according to package instructions until al dente (usually 8-10 minutes).
  5. Sauté the Prawns: While the pasta cooks, add the remaining 1 Tbsp of olive oil and 1 Tbsp of butter to the skillet. Once shimmering, add the prawns and minced garlic. Sauté for 2–3 minutes until the prawns are pink, opaque, and slightly curled. Remove the prawns and garlic immediately, setting them aside with the chicken. Do not clean the pan.
  6. Reserve Water: Just before draining the pasta, carefully scoop out and reserve at least 1 cup (240 ml) of the starchy pasta water. Drain the pasta and set aside.
  7. Create the Sauce Base: Reduce the heat to medium-low. Add the double cream, nutmeg, and a pinch of salt to the skillet. Bring to a gentle simmer, stirring constantly, for 2 minutes until the cream slightly thickens.
  8. Emulsify (The Magic): Remove the pan from the heat entirely. Add the cold, cubed butter one piece at a time, whisking vigorously until fully incorporated and the sauce is glossy.
  9. Incorporate the Cheese: Gradually whisk in the freshly grated Parmesan-Reggiano. The key is to add the cheese off the heat to prevent the sauce from becoming grainy.
  10. Adjust Consistency: If the sauce is too thick, whisk in the reserved starchy pasta water, 1–2 tablespoons at a time, until the sauce achieves a silky consistency.
  11. Combine: Return the skillet to the stove on the lowest possible heat setting. Add the cooked pasta, chicken, and prawns back into the sauce. Toss gently with tongs until everything is evenly coated.
  12. Serve: Garnish generously with fresh chopped parsley and a final grating of Parmesan. Serve immediately.